Pumpkin Snack Cake #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Who says pumpkin is only for fall! Try this moist and delicious Pumpkin Snack Cake topped with a tangy cream cheese frosting for brunch, breakfast, or just because!

I can’t believe that there’s only two more days of #BrunchWeek! Can you? It feels like it’s flown by so fast. All those delicious recipes just filling my feeds and making me drool. What’s been your favorite recipe so far? No, you can’t say all of them! Sheesh. At least your top 5 or 10?

I may roundup my faves once the even it over to make sure they all get some delicious love. Stay tuned for that. And I may just include some from prior years, too. We’ll just have to see how that goes.

This is my last post for Brunch Week. I have something else to share with y’all tomorrow. Actually, I forgot that I had double booked today, too. Oops. That happens when I forget to add things to my calendar. I really should be better at that.

Anyway, for my last post, of course I had to serve up a delicious cake. A healthy-ish, moist cake full of delicious pumpkin flavor and a cream cheese topping. And it was oh so delicious, too!!

Yes, I hear you. But pumpkin is a fall fruit! Yes. Pumpkin is a fruit.

Realize. Accept. Move on.

However, I always have that one can floating around in the pantry. Don’t we all? We say, “Oh we’ll cook with that next fall,” and we never seem to get around to doing just that. Or is that just me? Show of hands? No?

Well, this year I decided it was high time to do something with that straggler can of pumpkin. So I grabbed that sucker, popped it open, and made this delicious, brunch worth pumpkin snack cake. It’s packed with delicious pumpkin spice flavor in a moist and delicious cake that’s perfectly bite sized.

See what I mean? Just look at that bright color and creamy frosting. You know you want to reach through the screen and grab that piece right there. And take a BIG bite! Maybe just shove the whole thing in right in one bight. No shame. No judgement. I would do the same thing if I had a piece of that in front of me right now.

Of course it doesn’t help that I’ve been waiting for a late train for like 40 minutes. And it doesn’t help that I just had lettuce, a little pork, and some taco shells for lunch. I’m stahhhhhhhhhhhhhving. So, I might be a little biased? Prejudiced? Just friggin HONGRY! And am on the edge of hangry. Just warning ya.

You know what else I have in my pantry? A plethora of Dixie Crystals sugar.

They always send plenty for us to bake with during #BrunchWeek and other events that Terri from Love and Confections hosts. And since they have quality sugar, I have no problems with it clumping like other sugars. It always pours perfectly right out of the packages. I wouldn’t use any other kind of sugar!

I also had some of their powdered sugar in the pantry, too. That made it perfectly easy to whip up this cream cheese topping for the cake. It really sets off that sweet pumpkin snack cake well with its tangy sweet topping. And, I’m of the mindset that every cake should have some sort of topping. While not necessarily a thick and rick buttercream topping, but at least something slightly sweet to keep the cake moist and delicious.

I hope you’re think like me and take that can of pumpkin out of the pantry. It really does deserve to be in the limelight during this season of Mother’s Day and brunches. It will be a pleasant surprise to your guests and your family.

Combine the flour with the salt, cinnamon, baking powder, and baking soda in a mixing bowl. Set aside.

Place the sugar, brown sugar, and melted butter in a mixing bowl and cream with a hand mixer or in a stand mixer. Stir in the pumpkin. Add the eggs one at a time and then 1 teaspoon of vanilla extract, stirring after each.

Make a well in the center of the flour mixture. Pour the pumpkin mixture into the flour mixture and stir until just combined. Let sit 5 minutes.

Spray an 8 inch square pan with cooking spray (or coat with butter). Pour the pumpkin mixture into the pan and gently tap on the counter the level the batter.

Bake at 350 for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove the pan from the oven and cool to room temperature.

While the snack cake is cooling combine the cream cheese, powdered sugar, and remaining vanilla extract in a mixing bowl and beat with a hand mixer or stand mixer until creamy and smooth.

Once the cake is cooked spread the cream cheese frosting on top. Keep refrigerated up to one week.

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own.

The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.